Cuisine  >  Recipes with ingredient “tacos-and-enchiladas”
Showing 1—10 of 10 results

Mexican enchiladas with peanut sauce: Dobladas de cacahuate Karen Hursh Graber

Mexican enchiladas in peanut sauce from Xico, Veracruz
© Karen Hursh Graber, 2014
Dobladas means "folded," and these tortillas can be filled or not before folding into quarters, bathed in peanut sauce, and sprinkled with cheese.
They are a type of Mexican enchiladas from Veracruz. read more

Mexican roasted cauliflower tacos: Tacos de coliflor Karen Hursh Graber

The combination of the battering technique and the Baja Style Cabbage Slaw makes a copycat Mexican fish taco. Be sure to drizzle the roasted cauliflower tacos with the avocado sauce. Ingredients ... read more

Mexican mini tostadas with spiced tomato confit: Tostadas de tinga vegetariana Karen Hursh Graber

These mini tostadas with spiced tomato confit are based on the classic Puebla spiced tomato dish, but made without the chicken or chorizo, so vegetarian guests can munch happily on the mini tostadas wi... read more

Aztec squash blossom quesadillas: Quesadillas de flor de calabaza Karen Hursh Graber

In the introduction to her cookbook, Adela Fernandez talks about the flowers that adorned her father's table and the heavily embroidered tablecloths and napkins, often with flower motifs, that were mad... read more

Mexican beef brisket tacos: Tacos de carne deshebrada Yvette Marquez-Sharpnack and Veronica Gonzalez-Smith

Mexican tacos of shredded beef brisket.
© Jeanine Thurston, 2011
As a working mother, I love preparing dishes that keep on giving for a couple more meals. Every Tuesday is Taco Tuesday in my home and as a working of two very picky eaters, brisket tacos is one of our favorites. I love it because my slow cooker does all the work for me. read more

Stuffed Grape Leaves: Tacos de Parra Karen Hursh Graber

In Puebla, these are most often served as small, finger-size rolls, in which case they are referred to as taquitos. Grape leaves usually come in a jar, packed in brine, and must be thoroughly rinsed... read more

Special Meat Filling for Tacos: Carne Especial para Tacos o Tortas Ana María Flores Sánchez

Serves 6 - 8 Ingredients: 1/2 C. oil 1 kilo pork shank, cleaned and cut into 1/2 inch cubes 10 small chilacate peppers 5 small tomatoes 2 bay leaves 4 whole peppercor... read more

Duck Tacos: Tacos de Pato Karen Hursh Graber

Whether leftover roasted duck or store-bought or homemade confit is used, the green salsa, with the slight tartness of tomatillos, is a perfect foil for the rich flavor of duck. The salsa is also good ... read more

Bean-smothered tortillas: Enfrijoladas Karen Hursh Graber

Enfrijoladas, which can be made with any kind of bean on hand, are eaten all over Mexico. They are the classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever to... read more

Tacos al vapor Karen Hursh Graber

A delicious and authentic recipe for tacos al vapor made with chicken breasts. read more
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